Description

This Taco Bell Quesadilla Sauce is a creamy, tangy, and mildly spicy sauce made with mayonnaise, sour cream, and pickled jalapenos. It’s famously used in Taco Bell quesadillas, providing a perfect balance of smoky paprika, cumin, and chili powder flavors. This easy-to-make sauce can elevate your homemade quesadillas or serve as a flavorful dip for a variety of snacks.

Ingredients

Base Ingredients

½ cup mayonnaise
½ cup sour cream

Pickled Jalapeno Ingredients

3 tablespoons pickled jalapeno juice (from a jar of pickled jalapenos)
3 tablespoons pickled jalapenos, diced

Spices

2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon garlic granules
1 teaspoon onion powder
½ teaspoon salt (or to taste)
½ teaspoon chili powder

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Instructions

Combine Base Ingredients: In a medium bowl, blend the mayonnaise and sour cream together until you achieve a smooth and creamy consistency.
Add Pickled Jalapenos: Stir in the pickled jalapeno juice along with the diced pickled jalapenos, ensuring they are evenly incorporated into the base mixture.
Add Spices: Mix in the paprika, ground cumin, garlic granules, onion powder, salt, and chili powder thoroughly.
Blend for Creaminess: Whisk all the ingredients together until the sauce is completely blended, smooth, and creamy.
Chill and Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary. Refrigerate for at least 30 minutes before serving to allow the flavors to meld for the best taste.

Notes

This sauce can be stored in an airtight container in the refrigerator for up to one week.
Adjust the amount of pickled jalapeno juice and diced peppers according to your preferred spice level.
For a dairy-free version, substitute sour cream with dairy-free alternatives and use vegan mayonnaise.
Perfect as a dip not only for quesadillas but also for fries, tacos, or grilled vegetables.
Chilling the sauce enhances its flavor, so try to prepare it at least 30 minutes ahead of serving.